Paganini

Photo: flickr user br1dotcom

Ingredients

600 grams frozen puff pastry thawed

2 teaspoons vanilla sugar

375 grams ground almonds

1 teaspoon ground cinnamon

200 grams /70Z icing sugar

3 tablespoons water

2 tablespoons rosewater

Roll out the pastry on a floured surface to 3 mm inch thick and cut into strips 7.5cm wide and 15cm long.

To make the filling beat the egg whites in a bowl until stiff.

Gradually add the sifted icing sugar the vanilla sugar ground almonds cinnamon and a pinch of salt.

Spread this filling on the pastry strips and roll them up.

Glaze with beaten egg yolk.

Brush a baking sheet with cold water and place the pastry rolls on it.

Bake at 220 degrees C/425 degrees F/gas 7 for 25 minutes.

Cool the pastries on a wire rack.

To make the icing sift the icing sugar and mix with the water and rose water.

Paint over the pastries and allow to dry.

1.0 servings

Sunday, February 21, 2010 - 2:06am

Anonymous